Fruity Rockets

Rocket ship–shaped multicoloured ice pops have been an ice cream truck favourite for decades. Ours get their colours from fresh berries. These pops are frozen in stages, so if you're using a mould that requires sticks, choose one without a top or cap that closes off the mould – you'll need to pour more mixture in after you've inserted the stick.

Ingredients

Nutritional facts
Per each of 8 servings: about

Fibre1 g

Sodium8 mg

Sugars7 g

Protein1 g

Calories52.0

Total fat2 g

Potassium102 mg

Cholesterol5 mg

Saturated fat1 g

Total carbohydrate8 g

%RDI

Iron3.0

Folate6.0

Calcium3.0

Vitamin A2.0

Vitamin C20.0

Method

In blender or food processor, purée raspberries with 1 tbsp of the honey until smooth. Strain through sieve into bowl, pressing on solids. Divide purée among moulds, filling each one-third full. Insert sticks; freeze until almost firm, about 30 minutes.

Meanwhile, stir together yogurt, sour cream, vanilla and 1-12 tsp of the remaining honey. Pour over raspberry purée; freeze until almost firm, about 30 minutes.

In blender or food processor, purée blackberries with remaining honey. Strain through sieve into bowl, pressing on solids. Pour over yogurt mixture; freeze until firm, about 1 hour.(Make-ahead: Freeze for up to 3 days.)